5. Sticky Toffee Chews Pulse 1 cup each pitted dates and broken shortbread cookies, 3/4 cup walnuts and 2 tablespoons each brown sugar and honey in a food processor until smooth. Form into 1-inch balls; flatten into rounds and press a walnut half into the centers. Chill until firm.

9. Pecan-Praline Brownies Make Hazelnut Brownies (No. 8), replacing the dulce de leche with butterscotch sauce and the hazelnuts with pecans. Press 1/2 cup toffee bits into the top along with the nuts.

13. Mexican Chocolate Tarts Mix 3/4 cup chocolate-hazelnut spread, 1/4 teaspoon cinnamon and a pinch each of salt and cayenne. Spoon into small cup-shaped tortilla chips; top with whipped cream and more cinnamon.

14. English Pudding Petits Fours Mix 1/2 cup each mascarpone and confectioners’ sugar with 1 tablespoon dry sherry. Cut pound cake into 1-inch cubes; top each with mascarpone and a raspberry.

15. Brandied Kumquat Cakes Simmer 2 cups kumquats and 1/2 cup each brandy and sugar in a saucepan over medium heat until syrupy, about 15 minutes. Cut pound cake into 1-inch cubes; top each with a kumquat and skewer with a toothpick. Let stand 5 minutes so the syrup soaks in.

32. Stuffed Apricots Beat 2 ounces almond paste, 2 tablespoons each mascarpone and confectioners’ sugar, 1 tablespoon room-temperature butter and 1/8 teaspoon each almond extract and vanilla extract with a mixer. Use a paring knife to cut a pocket in about 30 dried apricots; pipe the almond-mascarpone filling into the pockets. Chill until set.

33. Stuffed Figs Use a paring knife to cut a pocket in the side of about 24 dried figs. Tuck a small thin strip of orange zest, a blanched almond and a small piece of bittersweet chocolate into each pocket. Dip the bottoms of the figs in 4 ounces melted bittersweet chocolate and chill on a parchment-lined baking sheet until set.

38. Unrolled Cannoli Beat 1/4 cup each ricotta, mascarpone and confectioners’ sugar with a mixer until smooth. Spread the mixture onto large waffle cookies and top each with mini chocolate chips, a pinch each of cinnamon and sugar, and some grated orange zest.

39. PB&J Cheesecake Bites Beat 2 ounces room-temperature cream cheese, 1/2 cup each chunky peanut butter and confectioners’ sugar, 2 tablespoons room-temperature butter and a pinch of salt with a mixer until smooth. Dollop teaspoonfuls of the cream cheese mixture onto pretzel crisps and top each with a dried strawberry.

41. Ginger-Lemon Cheesecake Bites Make Raspberry Cheesecake Bites (No. 40) using ginger wafer cookies instead of almond biscuits and lemon curd instead of raspberry preserves. Top each with a small piece of candied ginger.

50. Eggnog Truffles Whisk 10 large egg yolks with 1/2 cup sugar and a scant 1/4 teaspoon each cinnamon, nutmeg, rum and vanilla extract in a heatproof bowl set over a pot of simmering water. Cook, stirring often, until very thick and glossy, about 25 minutes. Let cool completely. With oiled hands, roll the mixture into 3/4-inch balls. Roll in sanding sugar.